Ginger Crunchies
Preheat Oven to 180ºC

100g butter
50g caster sugar
150g self-raising flour
2 teaspoons ground ginger
5 pieces of stem ginger, drained & finely chopped

I use the food processor for these.

Whizz the butter and sugar for 1 minute then add the sieved flour and ground ginger and half the chopped stem ginger and whizz again to form a ball.
Place teaspoon sized balls of the dough, well spaced apart, on greased baking sheets.  Flatten each biscuit with a wet fork, the place a piece of the remaining chopped ginger on top.
Bake for 15-20 minutes until pale golden.  Leave the biscuits to cool for a few minutes and then transfer to a cooling rack until cold.
Store in an airtight tin.